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Friday, April 25, 2008

Would I ever have guessed that one of the most popular recipes on the blog would be something as simple as Egg Muffins? I guess it's the total simplicity combined with versatility that makes this recipe such a hit with anyone looking for a grab-and-go breakfast option. I make a week's worth of egg muffins for myself many weekends, and even stash them in the fridge in little plastic baggies, ready to microwave and eat when it's a busy morning and I'm dashing off to school.

When I've been eating Egg Muffins all week, I'll have two left on Saturday morning, when I actually have time to sit down and eat breakfast. Often I'll often jazz them up with sour cream, salsa, and some cheese melted over. Recently when I was making this on a weekend morning the thought hit me that maybe all the other egg muffin fans out there on the interwebs might enjoy this leftover Egg Muffin creation too. Truly tasty for a quick weekend breakfast, and this is about as easy as it gets, as long as you have some leftover egg muffins to start out with.

Saturday Morning Egg Muffin Melts
(This is how I usually do it, but get creative with your leftover egg muffins and see what you come up with.)

Ingredients:
leftover Egg Muffins, two per person
low-fat sour cream
salsa (I like Pace Picante sauce, but choose any salsa you like - for South Beach pick one with less than 2 grams sugar per serving)
grated cheddar or Jack cheese (I use a low-fat four cheese Mexican Blend)

Instructions:

Cut leftover Egg Muffins in half crosswise and arrange on plate. Spread a thin layer of low-fat sour cream over the top of each piece. Spoon over salsa, and sprinkle with grated cheese. Microwave until eggs are heated through and cheese is melted, probably about 2-3 minutes for most microwaves.

Use low-fat cheese and sour cream and pick salsa that doesn't have a lot of added sugar if you're making this as a breakfast for the South Beach Diet.

Plenty of Egg Muffin Variations to Try:

(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients. My basic Egg Muffins are phase one but the Cottage Cheese and Egg Breakfast Muffin variations have a bit of flour, so they would be phase two for South Beach.)

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'Grab-and-go-muffins' are the best, Kayln. I've been making them forever and love that you do also ... a favorite with chopped spinach, green onions or chives, and feta cheese (both inside and sprinkled on top). My husband loves them 'squished' between a toasted whole wheat English muffin. Does it get any better?

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